n small bowl, combine wakame with 1/2 cup boiling water. Set aside for 10 minutes to soften.

In small pan over medium-low heat, toast pine nuts or sunflower seeds for 4 minutes, or until golden, stirring frequently to prevent burning. Transfer to blender with basil leaves, green onion, lemon juice, salt, and 1 Tbsp olive oil. Drain wakame, reserving liquid, and add seaweed to blender. Blend to rough purée, adding soaking liquid as needed. Scrape pesto mixture into bowl.

Rinse clams. Discard any that pop back open when squeezed shut.

In large pot, combine wakame soaking liquid plus enough water to make 1 cup . Add kombu and bring to boil. Add clams. Cover and cook for 5 minutes, or until clams open. Remove clams, pouring off liquid to reserve. Discard kombu.

If using flour-based pasta, cook pasta according to box directions, until al dente.

In same pot used to cook clams, heat remaining 1 Tbsp olive oil over medium heat. Chop basil stems and add to pan with garlic and crumbled red chilies. Cook for 1 minute. Deglaze with 1/2 cup clam cooking liquid. Add chopped tomatoes. Cook for 2 minutes. Add drained noodles or pasta and stir to coat.

Remove from heat and stir in pesto. Return clams to pot (shelled or unshelled) and serve immediately.